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MINI CHERRY HAND PIES

  • Author: Liz Sloan
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 12 mini pies

Ingredients

1 1/2 tablespoons cornstarch 

2 cups fresh cherries, stemmed and pitted, or about 12 ounces frozen pitted cherries, unthawed 

2/3 cup dried cherries 

1/2 cup sugar 

1 teaspoon vanilla extract 

1/8 teaspoon kosher salt 

1 14-ounce package all-butter puff pastry (preferably Dufour), thawed in refrigerator 

Flour (for dusting) 

1 large egg white 

1 1/2 teaspoons raw sugar 


Instructions

Line a large rimmed baking sheet with parchment paper. Stir cornstarch and 1 1/2 tablespoons cold water in a small bowl to blend. Combine fresh cherries and next 4 ingredients in a large saucepan. Cook over medium heat, stirring occasionally, until cherry juices are released, about 5 minutes. Add cornstarch mixture; bring to a boil, stirring often. Remove from heat and let cool to room temperature, stirring occasionally. 

 

Roll out pastry on a lightly floured surface to an 18×15″ rectangle. Using a sharp knife or pizza cutter, cut dough into nine 6×5″ rectangles. Whisk egg white and 1 tablespoon water in another small bowl for egg wash. 

 

Working with 1 pastry rectangle at a time, place on a work surface and brush edges with egg wash. Scoop 3 tablespoons cherry mixture onto one side; fold dough over filling so that short ends meet, forming a 5×3″ packet. Crimp edges with a fork to seal. Using a sharp knife, cut a few slits in top of pie to vent. Place on prepared baking sheet; repeat with remaining dough and filling. 

 

Brush tops with egg wash, then sprinkle with raw sugar. Chill for 30 minutes. Preheat oven to 375°. Bake pastries until tops and bottoms are golden brown, 30-40 minutes. Let cool for 10 minutes on baking sheet. Transfer to wire racks; let cool completely.  


Notes

These can be made a day ahead. Let stand at room temperature.

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